The latest food and drink reviews, recipes and info on the D-FW food scene. Blot chicken livers dry with a paper towel; this is important, so that they caramelize rather than steam when they’re ...

½ pound fresh chicken livers 3 cups buttermilk 3 cups Frank's hot sauce or Cholula, divided 1 beaten egg 2 cups flour 2 cups cornmeal ⅛ cup garlic powder and onion powder 2 teaspoons salt, pepper, ...

David Uygur, chef and owner of Lucia in the Bishop Arts district, says the secret to chicken livers is to not overcook them. The housemade Onion/Calabrian Chile Jam, with Lardo, used as a topping to ...

Cook’s notes: Pâté can be placed in martini glasses instead of a loaf pan after Step 3. Continue with instructions to refrigerate. 1. Melt butter on medium high heat in 10-inch sauté pan. Add onions ...

Prepared correctly, chicken livers are delicious in with sage, risotto and more The first time I made paté, I chose a recipe from Julia Child’s “Mastering the Art of French Cooking” that no one would ...

You probably think, if you think about them at all, that chicken livers are gross. Fine. We won't argue with you, though we happen to love the earthy, iron-rich flavor. But we understand liver can be ...

In a bowl, cover the chicken livers with one inch of milk. Refrigerate 24 hours. Strain the livers. Rinse until they run almost clear. Set aside. In a sauté pan, melt the butter. Sweat shallots and ...

With all the chattering about the return of foie gras to California menus, you might be tempted to think that we’ve become a state of liver lovers. You might think that, at least, until you set out to ...

I can't think of anyone who has been as forthcoming with recipes over the years as George Falls of Paulette's. Someone recently asked me if I remembered the chicken liver in what they called the wine ...